The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

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General Info

Geography

Netherlands (NLD)

Time period covered

01/1993 - 12/2011

Data type

Scientific literature

Keywords

Dairy products

Citation

Authors

Praagman J, Dalmeijer GW, van der Schouw YT, Soedamah-Muthu SS, Monique Verschuren WM, Bas Bueno-de-Mesquita H, Geleijnse JM, Beulens JW

Journal

Br J Nutr

Volume

113

Issue

Pages

498-506

Publication year

2015

Suggested citation

Praagman J, Dalmeijer GW, van der Schouw YT, Soedamah-Muthu SS, Monique Verschuren WM, Bas Bueno-de-Mesquita H, Geleijnse JM, Beulens JW. The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort. Br J Nutr. 2015; 113(3): 498-506.

DOI

10.1017/S0007114514003766

PMID

25599866

GHDx Entry last modified on: Jul 20, 2021

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The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

Nav